All of those amazing layers baked together into this delicious Chicken Enchilada Casserole makes it even better than traditional enchiladas! The flavors, spices and the homemade enchilada sauce are just so sinfully good!! 

Mmm… Mexican food! One of my favorite foods to indulge in. Especially this Chicken Enchilada Casserole!! It’s easy to make, it’s filling and a little bit goes a long way. It has layers of melted cheese, shredded chicken, corn tortillas, black beans, green chilies, red bell pepper, corn, and enchilada sauce! It’s quick and easy to prep and you can assemble it in the morning and bake it later! Forget about the mess of rolling up tortillas and getting sauce everywhere. One pot casseroles are my jam, you know! 😉 

You’ll have one mouth watering dinner that everyone will love on the table in under 45 minutes.

I always use homemade enchilada sauce in my Mexican dishes. I’ll admit that I’m kind of a snob when it comes to canned products. If I can make it at home, I’ll always do that but if you’d rather save time and reach for a can, that is completely okay! Enchilada sauce is super simple to make and it’s definitely worth it. I promise it’ll improve any dish you add it to. 🙂 You only need a few basic pantry ingredients and chicken or vegetable broth and you can mix up your own. It keeps well in the refrigerator for up to two weeks and can also be stored in the freezer for 2 months. Just let the sauce cool completely before placing it in the freezer.   

Serve this casserole alongside a Mexican Caesar Salad and you’re all set. It still tastes amazing reheated for dinner and lunch. The recipe easily doubles and bake time remains the same. Hope you enjoy it as much as our family does.

Yield: 4-6 servings

INGREDIENTS

• 1 tablespoon olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 (4 ounce) can diced green chiles
• 1 cup black beans, rinsed and drained
• 1 cup of frozen peaches & cream corn
• 2 cups shredded chicken
• 2 cups red enchilada sauce, divided (recipe below)
• 6 flour tortillas, halved
• 2 cups shredded Tex Mex cheese, divided
• Toppings: chopped fresh cilantro, diced red onion, thinly-sliced green onion and diced avocado

INSTRUCTIONS

1. Heat oven to 375°F. Grease a 9×9 inch baking dish with cooking spray; set aside.
2. Heat the oil in a large skillet over medium-high heat.  Add onion and bell pepper and sauté for 6-7 minutes, or until softened.  Stir in the diced green chiles, beans, corn, chicken and 1 cup enchilada sauce, and stir to combine.  Remove from heat and set aside.
3. Pour 1/3 cup of the remaining enchilada sauce in the baking dish, and spread until the bottom of the dish is evenly coated. Top with a layer of about 3 tortilla halves, so that the entire dish is covered. Top evenly with 1/3 of the chicken mixture, followed by 2/3 cup cheese. Repeat with another layer of tortillas, chicken mixture, and 2/3 cup cheese. Followed by a final layer of tortillas, chicken mixture, the remaining 1/2 cup of enchilada sauce, and 2/3 cup cheese.
4. Cover the pan with aluminum foil (sprayed with nonstick cooking spray so the cheese doesn’t stick), then bake for 20 minutes.
5. Uncover and bake for 10 more minutes, until the cheese is thoroughly melted.
6. Remove from the oven and serve warm, garnished with your desired toppings.

Enchilada Sauce

INGREDIENTS

• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 1/4 cup chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 2 cups chicken or vegetable stock
• Salt, to taste

INSTRUCTIONS

1. Heat olive oil in a small saucepan over medium-high heat. Add flour and cook for 1 minute, whisking constantly.  Add in the chili powder, garlic powder, cumin, oregano and pinch of salt and cook for 1 more minute, whisking constantly.
2. Gradually pour in the stock, whisking constantly to combine until no lumps remain.  Continue cooking until the sauce reaches a simmer.  Then reduce heat to medium-low to maintain the simmer (the sauce should continue lightly bubbling) for 10 minute, uncovered, until the sauce has slightly thickened.
3. Season with salt, as needed.
4. Store in the refrigerator in airtight jar.

Adapted from Gimme Some Oven